Apr 03, 2025  
PUBLISHED 2021-2022 Credit Catalog 
    
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PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

BAKE 219 - Bread Fundamentals

Course Description:
This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.

3 Credits

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